Soup of White Asparagus with Crawfish and Truffle Cream
Recipe from Swanson Broth & Stock

Can you believe it only takes an hour to make a soup this rich and creamy? Leek, onion and nutmeg provide layers of unexpected flavor that ensures you'll enjoy each and every spoonful.


Soup of White Asparagus with Crawfish and Truffle Cream

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Servings: 4
Prep Time: 30 mins
Total Time: 1 hr
Related Categories: Asparagus Soup, Crawfish, Cream of Asparagus Soup, Fish and Seafood, White Asparagus
 
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Ingredients
  • 4  tbsp.
    butter
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  • 1 
    large leek, thinly sliced (about 1 cup)
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  • 1 
    medium onion, chopped (about 1/2 cup)
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  • 1  clove
    garlic, minced
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  • 1  lb.
    white asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
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  • 1 
    large Yukon Gold potato, peeled and cut into 1-inch pieces (about 1 cup)
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  • 5 3/4  cups
    Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
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  • 1  tsp.
    sugar
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  • 1 
    bay leaf
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  • 1 
    sprig fresh thyme leaves
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  •  
    Generous dash ground red pepper
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  •  
    Freshly ground black pepper and freshly grated nutmeg
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  • 1/2  cup
    heavy cream
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  • 1  tbsp.
    truffle oil
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  • 6  oz.
    peeled, deveined and poached Louisiana crawfish tails
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Directions
1.
Heat the butter in a 4-quart saucepan over medium heat. Add the leek, onion and garlic and cook until the onion is tender, stirring occasionally. Add the asparagus and potato and cook for 2 minutes.
2.
Stir the broth, sugar, bay leaf and thyme sprig in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the potato is tender. Remove and discard the bay leaf and thyme sprig.
3.
Place 1/3 of the broth mixture into a blender. Cover and blend until the mixture is smooth. Pour the mixture through a sieve into a large bowl. Repeat twice with the remaining broth mixture. Return the broth mixture to the saucepan and cook over medium heat until the mixture is hot and bubbling. Season with the red pepper, black pepper and nutmeg.
4.
Beat the cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Fold in the truffle oil.
5.
Divide the soup among 4 bowls. Top each with 1 1/2 ounces crawfish and 1 tablespoon truffle cream.
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